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Sefton Veal Custard
Eggs
Historic

Clear veal stock with spices, set with egg. Baked in pastry, or in cups to be turned out, and served with mushroom sauce. Apparently invented by Louis Ude, cook to the Earl of Sefton (Acton 1845)


Croxteth Hall, seat of the Earls of Sefton



Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

SEFTON, OR VEAL CUSTARD.
Pour boiling, a pint of rich, clear, pale veal gravy on six fresh eggs, which have been well beaten and strained: sprinkle in directly the grated rind of a fine lemon, a little cayenne, some salt if needed, and a quarter-teaspoonful of mace. Put a paste border round a dish, pour in, first two ounces of clarified butter, and then the other ingredients; bake the Sefton in a very slow oven from twenty-five to thirty minutes, or until it is quite firm in the middle, and send it to table with a little good gravy. Very highly flavoured game stock, in which a few mushrooms have been stewed, may be used for this dish with great advantage in lieu of veal gravy; and a sauce made of the smallest mushroom buttons, may be served with it in either case. The mixture can be baked in a whole paste, if preferred so, or in well buttered cups; then turned out and covered with the sauce before it is sent to table.




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